Pumpkin Pie

Pumpkin Pie

The traditional pumpkin pie recipe most of America has been using since 1950 is this one from the label on the can of Libby's 100% Pure Pumpkin. See notes below the recipe regarding substitutions.


  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY'S(R) 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE(R) CARNATION(R) Evaporated Milk


  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)


1. Substitute 1-3/4 cups of your own fresh Pumpkin Puree for the canned Pumpkin.

2. You may use 1-3/4 teaspoons of Pumpkin Pie Spice in place of the cinnamon, ginger, and cloves.

3. Carnation makes a Lactose-Free Evaporated Milk, or you may substitute 3/4 cup Almond Milk plus 3/4 cup water.

4. For a less "canned" taste, try substituting 1 cup heavy cream plus 1/4 cup milk to yield the same smooth texture.

5. Try 1/2 cup white sugar plus 1/2 cup brown sugar for a slight molasses flavor to complement the spices.

6. And finally, add a pinch of pepper!  Surprisingly, this addition brightens up the flavors for a superior Pumpkin Pie! 

Prefer to make your own pie crust?  Stay tuned for our next blog post!

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